Preserved Lemons - cooking recipe

Ingredients

5 lemons
1/4 cup salt (I would use kosher)
1 cinnamon stick (optional)
3 cloves (optional)
5 -6 coriander seeds (optional)
3 -4 black peppercorns (optional)
1 bay leaf (optional)
fresh lemon juice, not the bottled stuff,if needed

Preparation

Quarter each lemon from top to 1/2 inch from bottom.
Sprinkle with salt on exposed flesh and reshape fruit.
Place 1 T of salt in the bottom of a sterilized one pint mason jar.
Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way.
Press lemons down to release their juices.
Add FRESH lemon juice to cover lemons if needed, leaving some head space.
Top with a sterile lid, and shake jar well.
Shake jar once every day, for 30 days, and then you're ready to use.
Note---if you see a\"lacy\" white substance clinging to the lemon's don't worry, it's not harmful.
You need to rinse your lemons anyway before using to remove the salty brine.